Homemade Mini Chicken Pot Pies

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Ingredients

For the Filling

  • 2 cups cooked chicken breast, shredded or diced
  • 1 cup potatoes, peeled and cubed (optional but traditional)
  • 1 cup carrots, diced
  • 1 cup peas (fresh or frozen)
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream or milk
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp dried thyme
  • ½ tsp dried parsley
  • ¼ tsp paprika (optional for color)
  • 1 tbsp olive oil

For the Crust

  • 1 or 2 sheets puff pastry (store-bought or homemade)
  • 1 beaten egg (for egg wash)

Equipment

  • 6 small ramekins or mini pie dishes
  • Baking tray
  • Rolling pin
  • Whisk

Instructions (Step-by-Step)

1. Prepare the Vegetables

Start by prepping the filling base. Dice the carrots, onions, and potatoes into small, even cubes to ensure they cook quickly and uniformly. Heat a large pan over medium heat, add the olive oil, and sauté the onions until they become soft and translucent. Add the minced garlic and cook for another 1 minute until fragrant. Then add the carrots and potatoes, stirring them for 5–6 minutes until they begin to soften. This stage is crucial for flavor, allowing the vegetables to caramelize slightly before becoming part of the creamy sauce.

2. Create the Roux

Add the butter to the pan and allow it to melt completely over the vegetables. Once bubbling, sprinkle the flour evenly on top. Stir consistently for about 2 minutes. This step creates a roux, the classic thickening base used in pot pies. It’s important to cook the roux long enough to remove the raw flour taste, but not so long that it browns too much. It should form a smooth, pasty coating around the vegetables.

3. Add Broth and Cream

Slowly pour in the chicken broth while whisking or stirring continuously to avoid lumps. Once combined and slightly thickened, add the heavy cream (or milk). The sauce will quickly start to resemble a silky gravy. Bring it to a gentle simmer for 3–4 minutes, allowing it to thicken into a rich, velvety consistency. If it becomes too thick, add a splash more broth; if too thin, let it simmer a bit longer.

4. Season and Add Chicken

Season the mixture with salt, black pepper, dried thyme, parsley, and optional paprika. Now fold in the cooked chicken and peas. Stir everything together, ensuring the filling is evenly combined and beautifully creamy. Taste at this stage—adjust seasoning as needed. Once perfect, remove from heat and let the filling cool for 10 minutes. This prevents the pastry from becoming soggy once assembled.

Assembling the Mini Pot Pies

5. Prepare the Puff Pastry

Roll out the puff pastry sheet on a lightly floured surface. Place each ramekin upside down on the dough and cut circles slightly larger than the top so the dough drapes down the sides. If you prefer full pies with bottom crusts, cut additional circles for lining the ramekins, but the image you provided shows top-crust pot pies, which are simpler and just as delicious.

6. Fill the Ramekins

Place all your ramekins on a baking sheet. Spoon the creamy chicken mixture into each one, filling almost to the top. The filling should be thick, hearty, and packed with chicken and vegetables—no watery consistency.

7. Add the Pastry Lids

Lay each pastry circle over the top of the ramekins. Press lightly around the edges to seal. You can crimp them with your fingers or a fork for a rustic look. Cut a small slit in the top of each pie to allow steam to escape.

Brush the entire surface generously with the beaten egg. This egg wash is what gives the pies their glossy, golden-brown finish—just like the ones in your photo.

Baking

8. Bake the Pies

Preheat your oven to 200°C (400°F). Bake the mini pies for 25–30 minutes, or until the tops are beautifully puffed, deep golden, and slightly cracked from the rising steam. The pastry should have a crisp exterior, while the inside remains soft and buttery.

Once baked, transfer the ramekins onto a cooling rack for at least 10 minutes before serving. This resting time allows the filling to thicken slightly and prevents burns.

Serving Suggestions

These mini chicken pot pies can be served as a full meal on their own, or paired with:

  • A fresh green salad
  • Garlic mashed potatoes
  • Roasted vegetables
  • Warm dinner rolls

Their compact size makes them perfect for meal prepping, lunchboxes, or even parties. They reheat beautifully in the oven, keeping their flaky crust intact.

Tips for Perfect Results

  • Use rotisserie chicken for extra flavor and convenience.
  • Don’t skip the egg wash—it’s the secret to a shiny golden crust.
  • Let the filling cool before assembling so the pastry stays crisp.
  • Freeze before baking if you want easy, ready-to-bake pies for later.
  • Try variations: turkey, beef, or even a creamy vegetable version.

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